Originally Posted by boogiesnap
while i'm rambling, how does a commercial kitchen work for a BBQ'er as we are not actually cooking there? is it for prep? must ingredients/meats, etc. be stored there exclusively?
You don't THINK you'll be cooking there, but your HD might just tell you that you have to. You also might find that you are not able to use your current smoker.
At a minimum you will need the commissary to dump your graywater.
And yes, you also may learn that your meats might need to be stored there also.
I think you're in for an education...but a good one.